Make-Ahead Turkey Gravy
As a way of easing my holiday stress, I wanted to prepare a make-ahead turkey gravy this year and found a recipe on Food Network that looked great. I stayed very close to the original recipe although I did let it simmer for longer to make it extra flavorful. The gravy was really quite easy to make, tasted fantastic, and it has reduced my stress for the upcoming holiday. I love that!
How to Make a Make-Ahead Turkey Gravy
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Put the turkey pieces on the baking sheet then season them well with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast until browned and cooked through, about 30-35 minutes. Remove from the oven.
Transfer the roasted turkey pieces to a heavy-bottomed stockpot. Pour 1 cup of turkey broth on the baking sheet and carefully scrape up all the browned bits from the bottom of the baking sheet. Carefully pour the liquid and scraped-up bits into the stockpot along with the remaining turkey broth, thyme sprigs, bay leaves, and smashed garlic clove. Bring to a simmer, then cook for 30 minutes uncovered. Cover with a lid and continue to simmer for another 30-45 minutes to really enrich the broth with roasted-turkey flavor. Strain the liquid into a heat-safe bowl through a fine strainer or cheesecloth.
Melt the butter in a saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted, and a deep golden brown color. This step is important so your gravy doesn’t taste like flour!
Slowly pour the warm broth, whisking continuously, until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5-7 minutes more. Taste and season with sea salt and freshly cracked pepper, to taste.
Let the gravy cool to room temperature then pour it into an airtight container or zip-lock freezer bag. Seal, label, date, and freeze for up to two weeks or refrigerate for up to two days. You can also serve it immediately. Enjoy.
Equipment
Ingredients
- 1 lb turkey wings, legs, or neck (I used 1 wing & a bit of a neck)
- Sea salt and freshly cracked pepper, to taste
- 8 cups of turkey broth (or stock)
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 garlic clove, smashed
- 8 tbsp unsalted butter
- ½ cup flour
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Put the turkey pieces on the baking sheet then season them well with sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast until browned and cooked through, about 30-35 minutes. Remove from the oven.
- Transfer the roasted turkey pieces to a heavy-bottomed stockpot.
- Pour 1 cup of turkey broth on the baking sheet and carefully scrape up all the browned bits from the bottom of the baking sheet.
- Carefully pour the liquid and scraped-up bits into the stockpot along with the remaining turkey broth, thyme sprigs, bay leaves, and smashed garlic clove.
- Bring to a simmer, then cook for 30 minutes uncovered.
- Cover with a lid and continue to simmer for another 30-45 minutes to really enrich the broth with roasted-turkey flavor.
- Strain the liquid into a heat-safe bowl through a fine strainer or cheesecloth.
- Melt the butter in a saucepan over medium-high heat.
- Add the flour, and whisk until the mixture is smooth, toasted, and has a deep golden brown color. This step is important so your gravy doesn't taste like flour!
- Slowly pour the warm broth, whisking continuously, until the mixture comes to a simmer.
- Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5-7 minutes more.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Let the gravy cool to room temperature then pour it into an airtight container or zip-lock freezer bag.
- Seal, label, date, and freeze for up to two weeks or refrigerate for up to two days.
- You can also serve it immediately. Enjoy.
looks delicious and I can almost taste it from here. We did the make ahead a few years ago and it turned out well and much better than scrambling to get it made after the turkey comes out of the oven,
Great idea to make the gravy ahead. Saves lots of time .
Make ahead gravy is a life saver. I usually use Michael Symon’s recipe that I saw on “The Chew.” I’ll keep yours in my back pocket too.
Hello, I came across your sight because I was trying to find Michael Symon’s make ahead gravy recipe that I had for years but now the website it was on is gone because The Chew is no longer a show.
Thank you for having this recipe you save the day! I must write it down now and put it somewhere safe to keep it for future use.
I’m glad I could help. Happy Thanksgiving!
-Pam
Happy Thanksgiving to you and your family as well. !